Nick
Google
I came for the seafood but left with a bellyful of delicious corned beef. "Why would you go to a seafood restaurant and order a corned beef sandwich?" you might ask. Well, I travel a lot for work, and when I spot a Reuben sandwich on the menu (my favorite sandwich of all time), I am compelled to order it.
Not many restaurants list this 100-year-old sandwich recipe, and of those that do, unfortunately there aren't many that get it right. But to Billy's credit, they served me the best reuben sandwich I have had in a long, long time. In fact, I can't remember the last time I have had such a classically assembled, and well-executed reuben.
In theory it's not a complicated sandwich; containing corned beef, sauerkraut, Swiss cheese, and Russian dressing. All layered on buttery, toasted, slices of marbled-rye. Billy's nailed the components, and didn't overdress the sandwich with any one ingredient.
Billy's reuben-making contemporaries overcomplicate this sandwich— whether by over-saucing, over-stuffing, or meddling with the understated, time-tested basics. Billy's didn't, and it's for that reason that I am hereby referring to this establishment as Billy's Reuben House, standard bearer of the corned beef sammy.